Some beer experts recommended decanting the yeast in a Hefeweizen as well...his name rhymes with Don Mattison.
it seems like they are just trying to capitalize on the current popularity of “hazy“ beers, I’ve wondered why that hasn’t happened in the past. I would also guess that they are marketing is for younger people who are not aware of the whole Widmer / Pyramid hefes that were so popular back in the 90s.
Never, ever left the yeast out. Even in Munich, from bottle and vom Faß, the Hefeweizens I was served were cloudy "mit Hefe." Mattison or Mattinson?
Jack's Abby isn't marketing it as a hazy Hefeweizen. It's just called, "Modern Hefe". Even the description on the can isn't emphasizing it as being hazy. Our Modern Series reimagines classic beer styles, inspired by our founder Jack’s journey through breweries around the world. Modern Hefe is krausened with our House Lager yeast and can-conditioned for natural carbonation, offering irresistible notes of banana and clove.
I've had some kristallweizens that were almost totally absent of any yeast characteristics. Erdinger's was one of them, and that's probably no shock to anyone. Even their normal weissbiers don't have much. However, the other two were from Schneider and Ayinger. Neither of them are known for having massive esters/phenols in their normal weissbiers, but they're definitely present. Their kristalls might as well have been American blonde ales as far as I could tell. Both of those were in Bavaria, too.
First one I ever had was Hacker Pschorr, then Paulaner -- IIRC. Both had the distinct Weizen character to them, if not a little thin -- but not absent. Pretty sure I had King Ludwig and another less imported brand while in Germany. Still carrying the usual Weizen flavors. But yeah, Erdinger? Whoa, anyone remember this one? https://www.beeradvocate.com/beer/profile/252/273571/?ba=steveh#lists
I remember that too. A bunch of people jumped on Ron for saying a hefe should be decanted off of the yeast , but then those same people tried discarding the bottom of the bottle and they ended up agreeing with him that it was better. At least that’s my memory says, which I’m not all that confident in right now. The expert in question also coined the phrase “homebrew twat.“ I’m still laughing about that one
It must’ve been the title of this thread, but I swear I saw “hazy“ on the can or their website, but you’re 100% right.
Regardless, you pour it in a glass and it looks like a hazy ipa more than a traditional hefewizen. At least to me anyway.
I had to double check myself before responding to you. I thought there was liberal use of the word hazy, but it's no where to be found.
Ha, that's a great term. I tried that based on Ron's recommendation. I do many times now just to see the difference. Been a minute since I've had a Hef, but I recall still liking it better with the yeast poured in. Been looking for this Modern Hef but my stores are still only carrying a ton of Modern Pils. I really wanted to try decanting compared to poured in with this one.
it’ll be called - Drunk Elvis- and taste like a boozy peanut butter and banana sandwich! I’ve never seen the point of Kristallweizens, so I’ve never sought one out. I may have to rectify that for science.
Funny that 8 years ago $12 for a German import six pack was looked at as expensive. I can’t get a local brewed Pilsner for that today. Enjoy
This cannot be real. There cannot actually be a brewery saying this is a new style. if so they can gtfo. i also have made a new style. its called "wet beer". its the coolest thing ever and more cool because you dont have it and i do.
